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Steak and Spinach Salad

Steak and Spinach Salad

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The perfect main course for salad lovers. This salad uses fresh spinach instead of lettuce.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 32.2 g
  • 49%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 52.5 g
  • 105%
  • Cholesterol:
  • 121 mg
  • 40%
  • Sodium:
  • 329 mg
  • 13%

Based on a 2,000 calorie diet


  1. Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
  2. In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
  3. Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!
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Great salad! It's also a great way to use up leftover grilled steak. I used a combination of spinach leaves and mixed greens. I toasted the walnuts and instead of tomato I added thin sliced red onion. I topped the whole thing off with crumbled feta cheese which goes great with the dried cranberries. I drizzled the whole salad with "Raspberry Vinaigrette Dressing" by Jan W. from this site - a great combination of sweet and tart.


This is a great salad...just missing the crumbled blue cheese on top, the red onion and "Ken's" raspberry vinagerette dressing! Try this and you've got yourself the best salad in the U.S.!! Beware's addictive!!


Very good. I used it to serve 6 as an appetizer on New Year's Eve and it was very well received. I left out the tomatoes, though, as I didn't think they would go well with cranberries.